From an otherwise favorable restaurant review in today’s Buffalo News:
The New Zealand venison loin ($29), accompanied by mushroom spaetzle, butternut squash and the tooth, but that’s really a minor parsnip puree, was served rare quibble. That venison was with a nicely sharp currant full of flavor.
sauce. The meat was just a tad Muscovy duck breast ($ 25) was dry, just a tiny bit resistant to cooked rare and served with a potato cake, brussels sprouts and Dijon sauce. Very satisfying.